Recipe by alijen
We have so many blackberries right now, and I love making jam, but without all the added sugar. You can't use regular pectin when cooking with Splenda, as it requires real sugar to set. However, there are low and no-sugar pectins available. I use Mrs. Wage's Lite Home Jell, but there are others. It turns out just as well, and is diabetic-friendly. I'm sure any berry could be used instead of blackberries. Another possibility is to use one-half chopped peaches and one-half blackberries for a twist on classic jam.
- 4 cups blackberries
- 1 1⁄2 cups Splenda sugar substitute
- 1⁄4 cup fresh lemon juice
- 2 tablespoons low methoxyl pectin (one box if using Mrs. Wages) or 2 tablespoons light pectin (one box if using Mrs. Wages)
Directions See How It's Made
- Place blackberries in medium saucepan over medium heat and add lemon juice.
- Crush berries with a potato masher, or any other tool, until desired consistency.
- I like there to be big chunks of berries in my jam, so I only crush a little.
- Cook for about 5 minutes, or until the mixture comes to a full boil.
- Blend Splenda and the Lite Pectin in a small bowl, then add to the berry mixture.
- Bring back to a boil, and stir slowly until Splenda and pectin have dissolved.
- Mix well and allow to simmer one more minute.
- Fill clean, hot jars with the jam, leaving about 1/4 inch space, and seal with two-part lids.
- Store jam in refrigerator.
- After opening, jam can be stored for two weeks, refrigerated.